Sally's Outrageous Chocolate Cake
Submitted by lindapoe
Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.
YIELD
1 cakePREP
20 minCOOK
15 minREADY
12 hrsThis is not a cake in any conventional sense. It’s two layers of chocolate mousse: one baked, one raw, stacked in a springform pan and chilled overnight into something dense, silky, and intensely chocolatey. No flour, no butter, no leavening. Just eggs, chocolate, a whisper of sugar, and vanilla.
The baked layer goes into the oven for only 12 to 15 minutes. It puffs dramatically, then collapses as it cools. Don’t panic. That fallen center is by design. It creates a bowl-shaped base that cradles the second layer of unbaked mousse on top. That raw layer sets in the fridge over 12 hours into a truffle-like cap that’s impossibly smooth.
Sixteen eggs total (eight per layer) provide all the structure. Whipped whites folded into thick yolks and melted chocolate create an airy yet rich batter that holds together without any flour at all. This is naturally gluten-free without trying to be.
Chef Tips
- Separate eggs while cold, but let the whites come to room temperature before whipping. Room-temp whites reach stiffer peaks.
- Melt the chocolate in a double boiler, not a microwave. Gentle, even heat prevents scorching and keeps the texture smooth.
- Fold the whipped whites into the chocolate-yolk mixture in three additions. The first third lightens the base; the last two preserve the air.
- Chill for a full 12 hours. Cutting this short leaves the mousse topping too soft to slice cleanly.
Kitchen Tips
- Sugar the buttered springform pan instead of flouring it. The sugar creates a thin, sweet crust that complements the chocolate.
- Serve thin slices. This is incredibly rich, and a little goes a long way. A dollop of unsweetened whipped cream on the side cuts the intensity.
Variations
- Dark chocolate version: Use 70% cacao bittersweet chocolate for a deeper, less sweet result.
- Espresso mousse: Add 2 teaspoons of instant espresso to the melted chocolate for a mocha dimension.
- Raspberry garnish: Top each slice with fresh raspberries and a dusting of cocoa powder for color and tartness.
Ingredients
Directions
Preheat the oven to 350℉ (180℃). Butter and sugar a 9 inch springform pan.
To make cake: melt the chocolate in a double boiler over hot.
Remove from the heat.
In a mixing bowl, combine the egg whites, sugar and vanilla. Beat until stiff, but not dry, peaks form.
n a large bowl, whisk the egg yolks until thick. Add the melted chocolate and combine.
Fold in the egg whites.
Pour the mixture into the prepared springform pan. Bake until just firm in the center when gently shaken, 12 to 15 minutes.
Place the pan on a rack to cool to room temperature.
Expect the cake to fall.
Make the topping: Repeat steps 2, 3 and 4. Spread the unbaked chocolate mousse on top of the baked mousse in the Chill for at least 12 hours. Serve with whipped cream.
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